Next morning, put the Poolish, flours, salt, yeast in the bowl of your kneading machine. Pulse a couple of times to mix. Then add enough water and knead until you have a soft and elastic dough that is not too soft. Shape into a ball and place in a well-oiled bowl. Cover loosely and let it rise till almost double in volume.
Once the dough is ready, knead gently a couple of times and divide into six equal portions. Using floured hands, shape each piece into a round. Cover with a damp tea towel and allow to rest for about 5 minutes. Work with one ball of dough at a time. Lightly dust a ball of dough with flour and roll it out into a thin circle about 10-inches in diameter. You can also press it out thin by hand.
On an Iron Griddle : When the griddle is hot, turn down the heat to medium. Put the rolled out dough on the hot griddle and cook as you would a chappathi. Gently cook it on each side for about a minute or till light brown spots start appearing. The dough will turn whitish/ opaque as it cooks. The flatbread should start puffing up gently. When it does turn up the heat so the bread puffs up all the way to the edges. If it doesn’t gently coax it by applying pressure with a flat spatula or a rolled up cotton kitchen towel in your hand. Do not keep it on high heat for too long or t will crisp up losing its softness.
As they are done, put them into a basket. Serve immediately.
On the BBQ: Light the barbecue, close the lid, and turn it to high. When the BBQ is very hot, using a dough scraper, place each round directly on the grill and close the lid of the barbecue. After a minute or so, use blunt-nosed tongs to move the rounds from place to place, to account for uneven heat. The flat breads should puff up, though you might have the occasional flat one. The flat ones will taste just as good.
In the Oven: Place a pizza stone on the middle shelf of the oven set at 230C (450F). Place the dough circles on the stone. It takes 5-10 minutes to bake the breads. When they balloon up, gently turn them over using tongs. Also, move them around from time to time to account for uneven heat in the oven. To check to see if the breads are done, gently lift them up. They should be light weight and puffy.